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Release agents (pan oils)

Carlo (bread applications)

Carlo (bread applications)

First introduced in 1935, Carlo is still very much alive. Its impressive performance during all those years is based on a continuous development with new technologies and ingredients. After decades of superior quality, Carlo remains on top for the release of bread and rolls.

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Carlex (confectionary applications)

Carlex (confectionary applications)

The excellent release power of the Carlex range is based on the technology of crystallization. Especially designed for release of confectionery products.

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Ovam

Ovam

Lubricating the moving parts of your dough divider and slicing machine.

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